Looks perfect Ralph! I’ve been dying to get a sous vide machine, but they’re a little pricy here in Australia. I’m trying to talk my wife into it for my birthday in august!
My husband has been losing his hair steadily over the last 25 years. However, when he went carnivore, it started growing back. He said nothing to his barber and, out of the clear blue, his barber asked what he was doing and why his hair was growing back. 😊
While you are considering, consider brining that roast in buttermilk for 5 to 7 days, then reverse sear grilling. Then you will have somthing to Celebrate.
Usually, the only "human" food he gets are whipped cream and the occasional sample bite when I do a show. When he has been sick, he gets bland food consisting of plain chicken breast, sweet potatoes and bananas.
I was a Marine. My son has been a Marine for the last 16 years. My brother was a Marine and landed on the beach with the first group of Marines in Viet Nam. My grandfather was a Marine back when Teddy Roosevelt was still President Semper Fi
I've seen Emmy do the dollar store challenges, but she hardly seasons them and basically goes from package to cooktop. This is no wagyu. Im sure with a little sprucing up and flavorful sides, you can get a tasty cheap meal, just like you proved.
You could trim off the first 40 sec on this video and not lose anything. Like so many of these amateur videos, when time is a premium, they just waste too much time on chitchat when all one is looking for is the core information.
I won't feed my dog anything I cook with garlic or onions, there are so many things we eat that dogs can't. Your dog is big enough that the bit of garlic powder you put on won't affect him much. Grapes and raisins are really bad for canines too so if you use A1 sauce or others you might want to look at the ingredients, A1 has raisin puree in it. Like your vids Ralph!
@@ralphknowsfood Who originally made A1 sauce? As the story goes, the sauce was concocted specifically for King George IV by his personal chef, Henderson William Brand, in the 1820s. The King himself gave it a stamp of approval, proclaiming "A1" to his chef and the name stuck. The King part may be a myth.
When I started in the meat business in 1988, the meat manager and the other cutters, all of which had years and years of experience, told me the only difference between the two was the Delmonico cut left the fat corner to accommodate the toothpick flag of Delmonico's Steakhouse. There is literally no difference otherwise. Cheers!
Change you cooking game with any meat would be to put baking soda on your meat for 15 minutes then wash it off pat it dry with a paper towel then make it anyway you want.
You know the economy is crappy when the silent generation is going on RU-vid to teach young people how to make the most of cheap food, save their bacon grease, and wash their aluminum foil…
@@LilyWillow22 180°C/350°F for 20 to 25 minutes. Turn it over once half way through. Play around with it, I like mine well done but not dry. Best to have it at room temperature before you put it in the airfryer.
Good stuff Ralph. Arby's used to put out a good seasonal sandwich with pecan apple chicken salad and red grapes instead of cranberries. But in the last few years, they cheaped out on the Mayo and it became a very dry sandwich.
1.7 lbs is a light lunch. But I do like the way it turned out. I usually cut the roast in half to get 2 steaks from it. I'm going to try leaving it whole next time. Thanks for video and the idea.
I love this quick and easy way to do the asparagus. Will this work on other fresh veggies? Like green beans, carrot slices, broccoli, and cauliflower? Have you tried that at all brother? A great video as usual! I haven’t seen this one before, and I thought I’ve seen every video you’ve created. Well done! 🙏🏻
Asparagus is my favorite veg. I’ve been using your one minute microwave ‘recipe’ since you first posted it. It’s absolutely brilliant……perfect asparagus every time!
I love all my veggies. EXCEPT for peas and Lima/broad beans. Never have liked them either. My mom said when I was a baby I’d spit the peas out on her. Funny thing though split pea and ham soup is my favourite soup. Weird.
It could be. Originally, London Broil referred to flank steak, but now top round and other cuts are used. London Broil is more of a technique of marinating followed by searing and cut thin.
I know, I grew up having round steak at home and thought the only way to fix it was well done. I don't know if it was because it was thin, or if it was because that's the way my mom liked them. I'm glad I figured out a better way to make them.
Delmonico steaks aren't chuck eyes they are the next couple over on the rib section. If someone's putting out chuck eyes as Delmonicos they are cheating you. The shop i work at Chuck eyes are $8.50/lb, ribeyes(Delmonico primal section) are $18.50/lb for choice grade.
Check out Wikipedia and Daily Meal articles on Delmonico steaks. It is hard to define exactly what is a Delmonico Steak. At the original restaurant in NYC , it varied according to what looked the best thick marbled steak which was available for the night and was picked by the head chef. It could be a ribeye or chuck eye or some other nearby cut. Very vague and confusing . Check the articles out.
@@tompagano9015 I understand there's ambiguity with what is the "real" Delmonico but to put out a chuck eye (still a very good steak) labeling it a "Delmonico " is dishonest. By that logic just throw out a top round staek and label it the same way because "we don't know".
